Coconut Bread II

Description
Pan de coco is an Honguran Staple. It can be made as a single loaf or in buns.

This recipe is for the more sweet cake vesrion.

Ingredients

 * 4 oz margarine
 * 6 oz (1 cup) Raw cane Sugar
 * 10 oz (2 cups) wholemeal flour
 * 2 tsp baking powder
 * 1/2 tsp Ground cinnamon
 * 6 oz Freshly grated coconut
 * 1/2 pint (1 cup) soy milk

Directions

 * 1) cream the margarine and raw cane Sugar until well blended.
 * 2) Sift the flour, baking powder and ground cinnamon in a separate bowl.
 * 3) Stir in the grated coconut.
 * 4) Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to a thick dough-like consistency.
 * 5) Divide the mixture and shape into buns with floured hands.
 * 6) Place the buns on a greased baking sheet, spacing well apart, and bake in a preheated oven at 180° until risen and brown.